If you want a cutting board that protects your knives, lasts 5 to 10 years, and stays hygienic, the best wood types are medium hardness, closed grain species such as bamboo and acacia. In practical home kitchens, a 45x35cm board made from Moso bamboo or acacia wood gives the best balance of durability, knife friendliness and food safety.
What makes a wood “the best” for cutting boards?
When people ask “what is the best wood for cutting boards”, they usually have a few problems in mind: boards that warp after 6 months, knives that dull after one Sunday roast, or stained plastic that never looks clean again. So the best wood is not just about looks. It needs to balance five specific factors:
- Hardness: Hard enough to resist deep cuts, soft enough not to chip your knives. On the Janka scale, a sweet spot is roughly 900 to 1,700.
- Grain structure: Tight, closed grain woods absorb less liquid and are easier to keep hygienic.
- Stability: Wood that does not twist or crack easily with changes in humidity.
- Weight: A board around 1.2kg to 2.1kg feels solid and does not slide about, yet is still easy to move and wash.
- Sustainability: Responsibly sourced or fast growing species, such as certified bamboo or acacia.
For most home cooks, this points directly to two front runners: Moso bamboo and acacia wood. At Deer & Oak we use these in specific sizes such as 45x35cm and 38x28cm because they solve very clear kitchen problems, from cramped counters to heavy Sunday prep.
Why bamboo is often the best everyday choice
Technically a grass, bamboo behaves like wood and has become a favourite in busy family kitchens. Our Moso bamboo boards, like the Large Bamboo Board 45x35cm, are designed around everyday use, not just display.
Key advantages of Moso bamboo:
- Hygiene: The tight, closed structure of Moso bamboo absorbs less moisture than many hardwoods, which helps when you are chopping vegetables one minute and fruit the next.
- Knife friendliness: Bamboo sits in a medium hardness range that supports the edge of a chef’s knife, paring knife or bread knife without blunting them too quickly.
- Stability: When properly laminated and pre oiled, a 45x35cm bamboo board stays flat on the counter and resists warping.
- Sustainability: Moso bamboo can grow over 10 metres in a few years, so it is a fast renewing material.
If you batch cook, prep for 3 to 5 people, or like a clear separation between raw meat and vegetables, a double pack such as the Bamboo Double Pack 45x35cm + 38x28cm gives you two dedicated surfaces in one set. You can see that set on Amazon here: pre oiled bamboo chopping board double pack.
When acacia wood is the better option
Acacia is a dense, richly coloured hardwood that suits cooks who want a slightly heavier, more traditional feel under the knife. If you often serve at the table, acacia also doubles nicely as a presentation board for cheese or charcuterie.
Why choose acacia for cutting boards:
- Durability: With a higher density than many common hardwoods, acacia stands up well to daily chopping and carving.
- Weight and stability: A 45x35cm acacia board at around 2.1kg sits very firmly on the worktop, which is helpful when carving a 2kg roast chicken or a joint of beef.
- Appearance: Natural variation in the grain makes each board slightly different, which suits open shelf kitchens and dining table serving.
Our Large Acacia Board 45x35cm and Medium Acacia Board 38x28cm are both pre oiled and designed to last 5 to 10 years with regular care. You can explore our full acacia range here: certified acacia chopping board set.
Carbonised bamboo: when you want darker boards
Some cooks prefer a darker board that hides minor stains and matches darker worktops. Carbonised bamboo is still bamboo, but treated to give a deeper, caramel tone.
What carbonised bamboo offers:
- Darker colour: Ideal if you want a board that looks smarter on black or dark grey counters.
- Similar practicality: Our Carbonised Bamboo Board 45x35cm remains in the same practical size range as our natural Moso bamboo, with a weight of about 1.9kg.
- Easy cleaning: The darker tone can be more forgiving with light staining from beetroot or turmeric.
For cooks who like the feel of bamboo but prefer a richer colour, our carbonised range is a simple answer. You can see an example here: carbonised bamboo chopping board by Deer & Oak.
Specifications table: comparing popular cutting board woods
To answer “what is the best wood for cutting boards” in a practical way, it helps to compare actual products with real sizes, weights and materials. Here is how our core boards line up:
| Product | SKU | Size (cm) | Weight | Material | Typical use case | Price |
|---|---|---|---|---|---|---|
| Large Bamboo Board | DNO-BCB-LG | 45 x 35 | 1.8kg | Moso Bamboo | Daily prep for 3 to 5 people, vegetables, fruit, bread | £34.99 |
| Medium Bamboo Board | DNO-BCB-MD | 38 x 28 | 1.2kg | Moso Bamboo | Smaller kitchens, single person or couple, quick chopping | £24.99 |
| Carbonised Bamboo Board | DNO-CBB-LG | 45 x 35 | 1.9kg | Carbonised Bamboo | Darker aesthetic, mixed prep, serving cooked meats | £39.99 |
| Large Acacia Board | DNO-ACB-LG | 45 x 35 | 2.1kg | Acacia Wood | Heavier duty chopping, carving joints, table serving | £44.99 |
| Medium Acacia Board | DNO-ACB-MD | 38 x 28 | 1.5kg | Acacia Wood | Everyday chopping in smaller kitchens, cheese boards | £34.99 |
| Bamboo Double Pack | DNO-BCB-2PK | 45 x 35 + 38 x 28 | 3.0kg total | Moso Bamboo | Separate boards for raw and cooked food, family kitchens | £49.99 |
Matching the wood to your kitchen problems
Rather than asking “what is the best wood for cutting boards” in general, it helps to ask “what problem am I trying to solve?” Here are some common problems and the product types that address them:
-
Problem: My knives dull quickly on my current board.
Try a Moso bamboo or acacia board in the 38x28cm to 45x35cm range. Both materials are kinder to knife edges than glass or very hard stone. -
Problem: The board slides about when I chop.
A heavier board such as the Large Acacia Board 45x35cm at 2.1kg provides more stability. Pair with a damp cloth underneath for extra grip. -
Problem: I worry about cross contamination.
Use the Bamboo Double Pack 45x35cm + 38x28cm. Keep one board for raw meat and fish, and one for vegetables and bread. -
Problem: My board stains and looks tired quickly.
A carbonised bamboo board at 45x35cm hides light staining better, and regular oiling helps maintain the surface. -
Problem: Limited worktop space.
The Medium Bamboo Board 38x28cm or Medium Acacia Board 38x28cm fits smaller counters while still giving enough room for daily prep.
If you often cook heavy joints or bake bread, you might also consider a dedicated butcher’s block style board. Our butcher’s block is designed for that kind of work and you can find it here: Deer & Oak premium butcher’s block.
Care tips: making your wooden board last 5 to 10 years
The best wood for cutting boards will only show its full value if you look after it. With simple habits, a good bamboo or acacia board can last 5 to 10 years or more.
- Daily cleaning: Wash by hand with warm water and mild washing up liquid. Dry upright, not flat.
- No soaking: Do not leave wooden boards in the sink or dishwasher. Prolonged water exposure can cause warping or cracking.
- Regular oiling: Every 3 to 4 weeks, apply a thin layer of food safe mineral oil. For boards used daily, weekly oiling will keep them in top condition.
- Disinfecting: For odours, wipe with half a lemon and a pinch of salt, then rinse and dry.
Who this is for
Ideal for...
- Home cooks preparing meals 3 to 7 times per week who want a board to last 5 to 10 years
- Families of 2 to 5 people who need stable, mid sized boards around 38x28cm to 45x35cm
- People who care about knife sharpness and want a surface that will not ruin a carefully honed edge
- Cooks who prefer natural materials and pre oiled, ready to use boards
Not recommended for...
- Anyone who wants a board they can put in the dishwasher every day
- Commercial kitchens that need very large, heavy duty end grain blocks over 50cm wide
- People who never want to oil or maintain their board at all
- Those who slice directly on glass, marble or steel and do not mind faster knife wear
FAQ: What is the best wood for cutting boards?
Q: Is bamboo or acacia better for cutting boards?
A: Bamboo is lighter, slightly more affordable and very stable, which suits everyday chopping and smaller kitchens. Acacia is heavier and denser, which feels more substantial under the knife and works well for carving and table serving. Both sit in the ideal hardness range for protecting knife edges.
Q: What size cutting board should I choose for my kitchen?
A: For most households, a 45x35cm board covers full meal prep without feeling oversized. If your counter space is tight or you mainly cook for one or two people, a 38x28cm board is easier to handle and store. Many cooks keep one of each size so they can match the board to the task.
Q: How often should I oil a wooden cutting board?
A: If you use your board daily, oiling every 3 to 4 weeks is usually enough to keep it from drying out. In very dry homes or during winter heating, weekly oiling can help prevent small cracks and keep the surface looking fresh. Always use a food safe oil designed for wooden kitchenware.
Q: Can I use the same wooden board for meat and vegetables?
A: You can if you wash and dry it carefully between uses, but many cooks prefer separate boards to avoid any risk of cross contamination. A double pack such as a 45x35cm board for raw meat and a 38x28cm board for vegetables gives a clear and safe routine in busy kitchens.
Final recommendation: which wood and which board?
If you want a simple, reliable answer to “what is the best wood for cutting boards”, choose a Moso bamboo or acacia board in the 45x35cm size range. For most home cooks, our Large Bamboo Board 45x35cm (DNO-BCB-LG) or Large Acacia Board 45x35cm (DNO-ACB-LG) will cover everything from weekday chopping to Sunday roasts.
If you prefer a two board system, the Bamboo Double Pack 45x35cm + 38x28cm (DNO-BCB-2PK) is a practical choice that directly solves the raw versus cooked separation problem. You can explore our full range of chopping boards here: Deer & Oak wooden chopping boards, or browse our current bestsellers here: Deer & Oak board bestsellers.